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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Hawani Lubis, Enny
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Essential Oil from The Twigs and Leaves of Sappuko (Leptospermum flavescens Smith) and Its Distillation Technique) Sait, Salya; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The essential oil of Leptospermum flavescens leaves and twigs has been studied. The distillation techniques used were water distillation and water and steam distillation in order to determine the most suitable technique. The essential oil of the twigs and leaves are of the same type. Linalyl acetate, beta-terpineol, terpineol-4 and borneol are the major constituents of the oils and present in different quantities. The high content of linalyl acetate (34.44%) showed that the oil could become a new source of linalyl acetate. The result of the two distillation technique showed the significant difference in the leaves
(Microflora Involved in Spontaneous Retting Fermentation of Cassava and Physical Charcteristics of the Flour) Ramadhani Meutia, Yuliasri; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

The studies about bacteria which involved during retting (fermentation) of cassava are still in indonesia .the aim of this research is to study about the microflora which involved during retting of cassava and also to explore the effect of this spontaneous upon the amylograph properties on the fermented cassava flour. the fermentation process run for 4 days, MRSB /MRSA used as isolation media then the isolates identified using API@ 50 CHL .the result showed that lactobacillus plntarum dominated as microflora which involved on the 1 st and 2 nd day ,and on the 3 ed day the fermentation of cassava was dominated by lactobacillus delbrueckii spp delbrueckiion the last day of fermentation lactococcus lactis ssp lactis was dominated .increase in fermentation time has also increased the stability of paste which was investigated of maximum viscosity and gel strength in the fermentation pf cassava flour .
(Technical Design and Testing of Chitosan Extractor from Shirmps Shells) Alamsyah, Rizal; Hawani Lubis, Enny; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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The study was aimed at designing and testing of chitosan (polymer) extractor by demineralization, deproteinization, and deacetylation from shrimps shells. the equipment was generated with induction motor of 0.5hp (horse power) and equipped with liquid heater and thermostat in order to maintain temperature level of the process .the blade or propeller agitator was mounted off center.the demineralization process were conducted at 70-75 0C with choloric acid of 1.25 N and 1.5 hours and 2 hours period of process treatment .meanwhile deproteinization were employed at 80-85 0C using sodium hidroxide 3% w/v in the same hours treatment as the demineralization process. sodium hidroxide of 50% (w/v)was employed in the same hours treatment as the demineralization process .which operated at 100-110 0C in the same hours variation of treatment the result showed that thwe best quality chitosan was obtained with demineralization , and deacetylation process which were conducted for 2 hours and 2 run of each process. these were indicated by viscosity resulted e.g 18000 cps (centipoises
(Identification of lime(Citrus aurantifolia,swingle)flavor components) Timur Antara, Ngakan; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The research concerned with the effect of collecting time of the lime flavour distilate on the yield and composition of flavour components had been done succesfully.The collecting time has a significant effect not just to the yield obtained but to the flavour composition as well.In terms of the flavour compound,11 components had been identified namely-pinene,b-pinene,phellandrene,limonene,carryophyllene,decanal,neral,nerol,linalool,granial and graniol.
(The Processing of Aloe Vera in Syrup and Techno-Economic Analysis for Its Small Scale Industry) Sapto Hartanto, Eddy Sapto Hartanto; Djubaedah, Endah; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

There are many useful of aloe vera plant such as traditional medicine,cosmetics,foods and beverage industry .the study of aloe vera in syrup production has been conducted. time of steaming process (a)and sugar adding (b) were used as factor treatment .the variation of those factors was 5minutes (a1),10 minutes (a2) and 15 minutes (a3) for time of steaming proces while 20% (b1),25%(b2)and 30%(b3) of sugar adding .the result of panel test showed that the best treatment which had the highest score in taste (600),appearance (642) and elasticity (6.20) was a2b2 treatment product,which conducted on 10 minutes steaming process and 25% of sugar adding .the product was analyzed in accordance contaminat,presrvative agent,total plate count (TPC)colifrom and mould after 12 weeks storage ,the product in ambient as well as in cooling temperature still met SNI of product in syrup.the result of techno-economic showed that the small industry of 1000-1500 cup per day capasity was feasible financially with pay back period in 3-4 years. 
(The Study on The Effects of Isolation Time and Identification for Lemon (Citrus Limon Burm. F.) Oil Leather and Its Apllication on Soft Drinks) Hawani Lubis, Enny; Timur Antara, Ngakan; Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The objectives of this research were(1)to study the effects of fixation time on distillation for lemon leather,(2) to investigate chemical composition of lemon oil (flavor),and (3)to apply lemon flavor on soft drink simulation .the method used in resulting lemon oil was water-steam distillation continued by the second 3 hours .the results show that lemon oil produced during the fist there hours distillation was higher (1.738%) than those resulted from the second three hours distillation (o.701%) based on gas chromatography test,lemon oil resulted contain a-pinen,b-pinen,limonen, linalool and sitral (neral and gerenial) these were identified by measuring peak enrichment three formulas were used on the application of lemon oil or flavor on soft drink namely (1)mixture of cellulose microcrystalline ,sorbitol,and lemon oil (2) mixture of cellulose microcystalline ,sucrose and lemon oil and (3)whey powder,tricalcium phosphat,and lemon oil .based on the organoleptic test and larmond scale the preferred soft drink was from cellulose microcystalline, sorbitol, and lemon oil. with citric oil additions. 
Co-Authors -, Solechan Abdurahman, Dede Alamsyah, Rizal Djubaedah, Endah Farida Hutajulu, Tiurlan Heryani, Susi Holianawaty, Yanna Junaidi, Lukman Meuraxa, Putty Neffi Ridwan, Indra Noerdin NK, Moch Ramadhani Meutia, Yuliasri Sait, Salya Sapto Hartanto, Eddy Sapto Hartanto, Eddy Sapto Hartanto Subagja ., Subagja Timur Antara, Ngakan